Heat palm shortening and coconut oil in a medium sized cast iron skillet over medium-high heat, sprinkle in one pinch of salt.

Chop onion into thin rounds and add to skillet. Let cook for one minute and then add salmon fillets on top of onions. Cover, leaving a little gap for steam to escape, and let cook for 3-5 minutes or until the underside is getting golden & crispy. Flip salmon, sprinkle with remaining pinch of salt, squeeze lemon over salmon, and let cook for another 3 minutes.

Remove pan from heat and serve.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!